1 tsp. dry mustard
1 tsp. water
1/4 c. sesame oil
1/4 c. salad oil
2 tsp. lemon juice
2 tsp. sugar
2 tsp. soy sauce
1/2 c. almonds blanch, sliver, toast
1/4 c. sesame seeds
1/4 c. green onions (scallions), chop
1/4 c. parsley, chopped
5-6 c. cabbage, thinly shredded
1 bell pepper, red, julienne slice
2 stalks celery, thinly sliced
1 1/2 c. chicken, cooked & thinly sliced
2/3 c. sugar, garnish
2/3 c. toasted whole almonds, garnish

Combine dry mustard with water and then mix in sesame oil, salad oil, lemon juice, sugar and soy sauce. In a separate bowl, toss chicken toasted sesame seeds, parsley and chopped green onions with half of sauce mixture.

To make garnish, use a small saucepan and over medium heat, cook sugar until dissolved. Add toasted almonds. Cook until it turns an amber color. Pour out onto a lightly oiled wire grid rack allowing syrup to drain onto aluminum in pan below. Let almonds cool and harden, then chop.

Shortly before serving, toss shredded cabbage, red bell peppers, celery, slivered almonds, with remaining sauce and half of chicken mixture and arrange on a large platter. Top salad with remaining chicken mixture and garnish with chopped almonds.